Dal Pakwan is traditionally served with a sweet tamarind chutney/ sonth , Green Chutney & chopped onion. This recipe can be time-consuming, but certainly worth all your efforts. To divide your workload, prepare the puri’s and chutney’s well ahead in advance and prepare the chana dal when you wish to serve or consume. You can also use store bought chutneys to reduce your workload. But believe me its really a delicious recipe and surely give it a try.
Instructions for how to make Dal Pakwan:
- For serving, take one pakwan in a serving plate.
- Spread 2-3 tsp prepared dal over the pakwan.
- Top it with 1 tsp of green chutney and 1 tsp of tamarind chutney.
- Sprinkle a pinch of chaat masala & red chili powder over it. Top it with finely chopped onion and coriander leaves.
- Then again add 1/2 tsp of dal at the centre. Dal Pakwan is ready to serve.
- You can also garnish Dal with ginger julienne and serve with crispy poori/pakwan. Enjoy!
1. Firstly, in a pressure cooker add 1 cup Chana Dal (Soaked for 1.5 hours) and then add 3 cups of water.
2. Add 1/2 tsp salt & 1/2 tsp turmeric powder to it.
3. Close the lid and wait for 2 whistles on medium-high flame then let the dal cook for 3-4 minutes on low flame.
4. Once the pressure settles down, open the cooker and check the dal has cooked well yet not mushy.
5. In a pan/ kadai, heat 1 tsp ghee and splutter ½ tsp cumin seeds and 2 dry red chilies.
6. Add 1 finely chopped tomato, 2 green chilies and 1 tsp ginger paste to it and and saute till tomatoes turn soft and mushy.
7. Add salt to taste and 1 tsp coriander powder to it.
8. Add 1/2 tsp dry mango powder and 1/2 tsp red chili powder to it. Roast them for a minute.
9. Then add cooked Dal along with 1 cup of water.
10. Bring a boil and cook for 5 mins.
11. Finally, add 1/4 tsp garam masala and chopped fresh coriander leaves.
12. Mix them well. Dal is ready and keep it aside.
1. For Pakwan, Add 2 cups Maida in a mixing bowl and then add 1/2 tsp carom seeds to it.
2. Add 1/4 cup oil and 3/4 tsp salt to it.
3. Mix it very well, making sure flour holds a shape.
4. Now add water gradually to knead a slightly stiff dough. Dough should not be too loose or too tight.
5. Cover & rest the dough for 20-30 mins.
6. Take a small portion of the dough and roll it with hands into a ball. Now keep this ball on the rolling board and roll it into a flat disc of 5-6 inches.
7. Prick the puri with a fork to prevent puffing up while frying.
8. Now deep fry the puri/pakwan in a hot oil. Turn and flip the puri while frying till it gets brown in colour.
9. Drain off on to a kitchen paper to remove excess oil. Pakwan is ready. Likewise, prepare all pakwan.
1. For serving, take one pakwan in a serving plate.
2. Spread 2-3 tsp prepared dal over the pakwan.
3. Top it with 1 tsp of green chutney and 1 tsp of tamarind chutney.
4. Sprinkle a pinch of chaat masala & red chili powder over it. Top it with finely chopped onion and coriander leaves.
5. Then again add 1/2 tsp of dal at the centre. Dal Pakwan is ready to serve.
6. You can also garnish Dal with ginger julienne and serve with crispy poori/pakwan. Enjoy!
Tips:
- Instead of tomato you can use 1 tbsp of tamarind pulp or increase the quantity of dried mango powder(Amchur) by 1/2 tsp while making chana dal.
- For Sindhi Style Dal Pakwan, prepare the masala of Dal in Ghee.
- For crispy puri/pakwan, fry them on low to medium flame.
AuthorNidhi kakkarIngredients
Directions
1. Firstly, in a pressure cooker add 1 cup Chana Dal (Soaked for 1.5 hours) and then add 3 cups of water.
2. Add 1/2 tsp salt & 1/2 tsp turmeric powder to it.
3. Close the lid and wait for 2 whistles on medium-high flame then let the dal cook for 3-4 minutes on low flame.
4. Once the pressure settles down, open the cooker and check the dal has cooked well yet not mushy.
5. In a pan/ kadai, heat 1 tsp ghee and splutter ½ tsp cumin seeds and 2 dry red chilies.
6. Add 1 finely chopped tomato, 2 green chilies and 1 tsp ginger paste to it and and saute till tomatoes turn soft and mushy.
7. Add salt to taste and 1 tsp coriander powder to it.
8. Add 1/2 tsp dry mango powder and 1/2 tsp red chili powder to it. Roast them for a minute.
9. Then add cooked Dal along with 1 cup of water.
10. Bring a boil and cook for 5 mins.
11. Finally, add 1/4 tsp garam masala and chopped fresh coriander leaves.
12. Mix them well. Dal is ready and keep it aside.
1. For Pakwan, Add 2 cups Maida in a mixing bowl and then add 1/2 tsp carom seeds to it.
2. Add 1/4 cup oil and 3/4 tsp salt to it.
3. Mix it very well, making sure flour holds a shape.
4. Now add water gradually to knead a slightly stiff dough. Dough should not be too loose or too tight.
5. Cover & rest the dough for 20-30 mins.
6. Take a small portion of the dough and roll it with hands into a ball. Now keep this ball on the rolling board and roll it into a flat disc of 5-6 inches.
7. Prick the puri with a fork to prevent puffing up while frying.
8. Now deep fry the puri/pakwan in a hot oil. Turn and flip the puri while frying till it gets brown in colour.
9. Drain off on to a kitchen paper to remove excess oil. Pakwan is ready. Likewise, prepare all pakwan.
1. For serving, take one pakwan in a serving plate.
2. Spread 2-3 tsp prepared dal over the pakwan.
3. Top it with 1 tsp of green chutney and 1 tsp of tamarind chutney.
4. Sprinkle a pinch of chaat masala & red chili powder over it. Top it with finely chopped onion and coriander leaves.
5. Then again add 1/2 tsp of dal at the centre. Dal Pakwan is ready to serve.
6. You can also garnish Dal with ginger julienne and serve with crispy poori/pakwan. Enjoy!
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